Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.

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I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.

Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Tuesday, October 02, 2007

Breadmaking as mentioned in previous entries is a great way to stretch you budget. Utenzi commented on the French Bread entry that he made bread but did not notice any big money savings since yeast was expensive. While savings are still possible using smaller packages of flours and yeast the true savings come from buying the ingredients in bulk. Sam's Club and Costco's sells 2 one pound packages of yeast for $2.99. I pour yeast into a 250 ml mason jar, vacuum seal to use as needed and freeze the remaining yeast. No Name® all purpose flour goes on sale for $4.99 for a 10 kg (22 lb) bag of flour. Add a box of salt and bag of sugar ($1.99) and you have the makings for very cheap bread. With just this you can make sourdough, French and basic white breads. Add milk or eggs and you have inexpensive white breads. At some point you will want to experiment and this is where you can save more money by making multi-grain, whole wheat and specialty breads at home. I prefer using organic sugar, sea salt, local honey, unbleached flour and butter when breadmaking. Again, all these ingredients can be bought in bulk.

This is the time of year where summer is wanning to a close an end. The smells of autumn fill the air beckoning more robust breads to complement soups and stews taking advantage of the harvest bounty. You can't go wrong with oatmeal bread. The flavour and denser texture is perfect for soups and stews plus it is heart healthy, a win-win!

Combine water, honey and butter in a small saucepan. Heat over low heat until the mixture is very warm (hot enough to put your hand on the pot without burning). Place 5 c of the flour, salt and yeast in the mixer bowl. Attach spiral dough hook, mix on speed 2 for about 30 seconds. Continuing on speed 2 gradually add the warm honey mixture to the flour mixture and mix about 1 minute then add the eggs mixing for about another minute. Continue on speed 2 adding just enough flour ½ cup at a time until the dough cleans the sides. Knead on speed 2 for 2 minutes. Remove the dough hook. Cover the mixer bowl with plastic wrap. Let rise in a warm place until dough doubles. Punch down the down and divided into half. Shape into smooth rounds, buns or loaves. Cover with plastic wrap or parchment paper. Let rise until doubled. Beat egg white and water together. Brush the tops of loaves. Sprinkle with oatmeal. Bake at 375ºF (350ºF convection) for 30 to 40 minutes or until golden brown and sounds hollow when tapped.Yield: 2 loaves

My Notes: This is a nicely textured with just a hint of sweetness bread. It is a perfect breakfast bread but would also work nicely for ham sandwiches. This bread toast nicely.

* I use local honey wherever possible. There is a less chance for allergic reactions by using local honey and it is fresher. The flowers the bees collect pollen from will determine the flavour of the honey so be sure to get local honey throughout the season.

2
food lovers commented:

utenzi
said...

You're quite right. At those prices for yeast I can see how you'd save a lot of money. Since I only make bread about 15 times a year it'd take me... forever to go thrugh 2 pounds of yeast so I'll just stick to my spendthrift ways.